Red Bean and Rice Cakes with Spicy Remoulade Sauce

• Spicy Remoulade Sauce
• 2 cups KRAFT MAYO Real Mayonnaise
• 1/4 cup capers, drained
• 3 Tbsp. GREY POUPON Classic Dijon Mustard
• 2 Tbsp. pimentos, drained, chopped
• 2 Tbsp. fresh chives, chopped
• 1 Tbsp. TAPATIO Hot Sauce
• 1-1/2 tsp. Spanish paprika
• 1/2 tsp. kosher salt
• 1/2 tsp. ground white pepper
• Sherry Dijon Vinaigrette
• 1 cup extra virgin olive oil
• 1/3 cup sherry vinegar
• 1/4 cup GREY POUPON Classic Dijon Mustard
• 2 tsp. onions, finely chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. ground black pepper
• Red Bean and Rice Cakes
• 2-1/2 cups dried red kidney beans
• 3 cups long-grain white rice, uncooked
• 2 Tbsp. oil
• - fresh andouille sausages, casings removed
• 1 cup onions, small dice
• 1 cup red peppers, small dice
• 1 cup green peppers, small dice
• 1 Tbsp. minced fresh garlic
• 1 tsp. pimentos, drained, chopped
• 2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground red pepper (cayenne)
• 1 cup KRAFT MAYO Real Mayonnaise
• 1 cup egg whites, lightly beaten
• 1 qt. panko bread crumbs
• 4 each Belgian endive, separated into individual leaves
• 2 gal. mesclun salad greens
• 64 each grape tomatoes, cut in half
• 2 Tbsp. fresh chives, chopped

1. Spicy Remoulade Sauce: Combine all ingredients.
2. Refrigerate until ready to use.
3. Sherry Dijon Vinaigrette: Whisk all ingredients until well blended.
4. Refrigerate until ready to use.
5. Red Bean and Rice Cakes: Cook red beans and rice in separate pans as directed on packages; cool completely.
6. Set aside.
7. Meanwhile, heat oil in saute pan.
8. Cook sausage until lightly browned.
9. Add onions, peppers and garlic; cook 3 to 4 min.
10. or until vegetables are crisp-tender.
11. Stir in pimientos and seasonings.
12. Cool completely.
13. Pulse 3 cups of the cooked beans (or 1-1/2 cups of the cooked beans for trial recipe) in food processor until coarsely chopped.
14. Transfer to large bowl.
15. Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended.
16. Shape into 32 cakes (or into 16 cakes for trial recipe) using #24 scoop to portion out each cake.
17. Dip cakes in egg whites then in bread crumbs, turning to evenly coat both sides of each.
18. Place in full-sheet pans.
19. Refrigerate 1 hour.
20. Fry in deep-fat fryer at 350 degrees F for 3 to 4 min.
21. or until golden brown.
22. For each serving: Place 2 endive leaves, at an angle to each other, on one side of serving plate.
23. Top with 1 cup greens tossed with 1-1/2 tsp.
24. of the Sherry Dijon Vinaigrette.
25. Arrange 4 tomato halves around salad.
26. Spoon 2 Tbsp.
27. of the Spicy Remoulade Sauce onto plate; top with 1 Red Bean and Rice Cake.
28. Sprinkle cake with 1/4 tsp.
29. chives.

mayo, capers, poupon, pimentos, fresh chives, spanish paprika, kosher salt, ground white pepper, sherry, extra virgin olive oil, sherry vinegar, poupon, onions, kosher salt, ground black pepper, red, beans, longgrain white rice, oil, andouille sausages, onions, red peppers, green peppers, fresh garlic, pimentos, kosher salt, ground black pepper, ground red pepper, mayo, egg whites, bread crumbs, endive, salad greens, grape tomatoes, fresh chives

Taken from www.kraftrecipes.com/recipes/red-bean-rice-cakes-spicy-remoulade-sauce-114002.aspx (may not work)